The history of hangover stews in the Republic of Korea began in 1937 with the opening of Cheongjinok. The clean-tasting, Seoul-style blood stew for hangovers served at this establishment has been consistently beloved by drinkers for many years. Blood stew is, as the name implies, a soup made by stewing the blood of a cow with the broth. A soup bone is stewed for a long time, and then added to that are generous chunks of radish, bean sprouts, blood, then finally doenjang (soybean paste) for flavor before the entire stew is boiled again. The hangover stew of Cheongjinok is faithful to the fundamentals. The broth, with the reddish brown color unique to blood stew, is characterized by the refreshing flavor of the bean sprout and dried radish stems, and the subtle sweetness that comes from letting quality meat stew for a long time. Because the soup isn’t boiled outright for flavor, but rather allowed to simmer at the appropriate temperature, there’s a complexity to the broth that you can taste. Cheongjinok also makes a great one-stop shop for drinking: after drinking some soju with cooked beef intestines, you can preemptively alleviate the hangover on the spot with hangover stew.